Black Forest Cheesecake
A delightful twist on the classic cheesecake, combining rich chocolate, creamy cheese, and tangy cherries, perfect for any celebration.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
Filling
- 2 cups cream cheese, softened Make sure it's at room temperature.
- 1 cup sour cream Can substitute with Greek yogurt.
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs Add one at a time, mixing well.
- 8 oz dark chocolate, melted Use high-quality chocolate for richer flavor.
Toppings
- 1 cup cherry pie filling
- Fresh berries for topping
- Chocolate shavings for garnish
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press this mixture into the bottom of the prepared pan.
Filling
- In a large bowl, beat together cream cheese, sour cream, sugar, and vanilla until the mixture is smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the melted chocolate until everything is well combined.
Baking and Cooling
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set.
- Let the cheesecake cool in the pan, then refrigerate for at least 4 hours or overnight.
Serving
- Before serving, top the cheesecake with cherry pie filling and fresh berries. Garnish with chocolate shavings.
Notes
Store any leftover cheesecake in the refrigerator for 3-5 days. It can also be frozen but is best enjoyed fresh.